A simple, raw, zucchini can be turned into long, thin, angel hair noodles in under 60 seconds using a spiral slicer! Eat a pile of these noodles and you’ll skip that lethargic, carb coma as well as the accompanying weight gain. Zucchini noodles are fast, easy, low carb, fiber-filled, nutritious and delicious.

I can’t stop raving about this innovative new concept of noodles! The noodles taste just as delicious as traditional ones, while being extra wholesome and nutritious. Which brings us to this awesome new recipe for Creamy Chicken Zucchini Pasta with Mushrooms and Broccoli…

This dinner is 100% grain, gluten and dairy free, which you’ll find hard to believe when you dig into it.

Creamy Chicken Zucchini Pasta with Mushrooms and Broccoli

Serves: 6

Prep Time: 30 mins

Cook time: 2 hours


For the Chicken:

  • 2 organic, free-range chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon sweet paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1 lemon, zest and juice

For the Veggies:

  • 1 Tablespoon olive oil
  • 1 organic, yellow onion, chopped
  • 4 cups organic broccoli florets
  • 2 cups organic fresh mushrooms, sliced

For the Sauce:

  • 1 Tablespoon coconut oil
  • 1 Tablespoon coconut flour
  • 1 (13.5 oz) can organic coconut milk, full fat
  • ½ cup nutritional yeast
  • 2 teaspoons gluten-free Dijon mustard
  • 1 Tablespoon mirin or white wine
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • dash of black pepper

For the Noodles:

  • 6 organic zucchinis


For the Chicken:

  1. Rinse the chicken breasts and pat dry. Combine all of the spices in a small bowl and add the lemon juice and lemon zest. Rub the spice combination over both chicken breasts then place in a slow cooker. Cover and cook on low for 3 hours, or on high for 1.5 hours.
  2. Once the chicken has cooked, remove it from the slow cooker and chop into bite-sized pieces.

For the Veggies:

  1. Place the oil in a large skillet over medium heat. Add the onions and cook for 3 minutes, until soft. Add the broccoli and continue to cook for 5 minutes, until bright green. Add the mushrooms and cook for another 3 minutes. Remove from heat and set aside.

For the Sauce:

  1. In a large skillet melt the coconut oil over medium heat, whisking constantly. Add the coconut flour and continue to whisk until browned. Add the remaining ingredients and continue to whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes, as the sauce thickens.

Putting it All Together:

  1. Combine the cooked chicken pieces, veggies and sauce in the slow cooker. Cover and cook for 1 hour on low heat or ½ an hour on high heat.
  2. Meanwhile, trim the ends from your zucchini and use a veggie peeler to strip off the green skin. Cut each zucchini in half, across the middle, and then run through a spiral slicer to create long, angel hair-like strands. Do this with each of the 6 zucchinis, placing the noodles aside in a large bowl. Season lightly with salt and pepper.
  3. Once your chicken and veggies are done cooking in the slow cooker, place a heaping pile of zucchini noodles on each plate and top with a scoop of the creamy chicken and veggies. Enjoy!


Per serving: 343 calories, 20g fat, 462mg sodium, 25g carbs, 10g fiber, 22g protein

Recipe by: Diana Keuilian of realhealthyrecipes.com